Whether you have no muffin recipes or plenty of them, you need to try this recipe for raspberry orange muffins. Raspberry-orange is not a combination we see too frequently, but it's a fantastic one. Raspberries have a somewhat neutral, slightly sweet taste, while oranges pack a wonderful blend of tart and sweet. Fresh raspberries are one of the keys to this recipe turning out perfectly.
We don't use actual oranges in these muffins. Rather, the orange flavor comes from a combination of orange zest and orange juice. Chunks of orange aren't ideal in muffins, in our opinion, which is why we've decided to go this route. The raspberries are added whole, which we think works great.
Serve these muffins to your kids in the morning for a great start to their day. A nutritious breakfast is the key to them having success in school all the way until lunch. While these muffins won't be as popular with the kids as chocolate chip, you may be surprised just how much they end up loving them. Make sure to save one for yourself!
Raspberry Orange Muffins
Ingredients:
1 cup fresh raspberries
2 cups flour
2/3 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup sour cream
1/3 cup canola oil
3 teaspoons orange zest, grated (about 1 orange)
1/3 cup orange juice
1 large egg
Directions:
1. Preheat oven to 375°F.
2. Line a muffin tin with 12 paper liners or coat with cooking spray.
3. Stir together flour, brown sugar, baking powder, and baking soda in a medium bowl, breaking up any lumps of sugar.
4. Combine sour cream, oil, zest, juice, and egg in a large bowl. Stir in flour mixture until partially moistened.
5. Add raspberries and stir gently until evenly mixed.
6. Divide evenly between muffin cups, filling each about 3/4 full.
7. Bake 20-22 minutes until golden brown and toothpick inserted into center comes out clean.
8. Cool in pan 3 minutes then remove to wire rack to cool completely.
The image featured at the top of this post is ©Regien Paassen/Shutterstock.com.